Figgy Bread and Butter Pudding

  • 350g stale white/light bread (anything will do, baguette, croissant, fruit loaf)
  • 50g soft butter
  • 1 Packet Telegraph Hill Marinated Figs
  • 300ml milk
  • 300ml cream
  • Zest 1 orange
  • 3 large eggs
  • 4 tablespoons light soft brown sugar
  • Vanilla, (1 bean or 1 teaspoon essence)
  • ½ tsp ground cinnamon
  • Pinch ground nutmeg
  • Extra brown sugar or icing sugar for dusting/sprinkling
  1. Preheat the oven to 145 degrees
  2. Rip or cut the bread into thick slices or rough chunks
  3. Drain the Telegraph Hill figs and reserve the liquid.
  4. Halve the figs
  5. Butter the bread and arrange with the figs in a lined or greased glass/ceramic baking dish
  6. Whisk together the remaining ingredients except the extra sugar and pour over the bread/figs
  7. Allow to soak for 30min
  8. Dust/sprinkle the extra sugar over top
  9. Bake for 50min
  • Serve warm with the reserved fig liquid and fresh cream/ ice cream

 Bread and butter pudding is in need of a re-brand or at least some serious PR help. The name does nothing to portray how wonderful a dish it is; more invoking thoughts of a bland sandwich that someone is trying to pass of as a dessert.

Recipe by our very own Garvin Versey

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